CRISPY CHEESE TWISTS BA’S BEST SHRIMP COCKTAIL BUTTERNUT SQUASH HUMMUS W/ FETA &

POMEGRANATES 

6ounces hard or semi-firm cheese, such as Gruyére, Parmesan, SHRIMP

Manchego, or extra sharp cheddar ¼ cup Diamond Crystal or 2 Tbsp. plus 2 tsp. Morton
All-purpose flour (for dusting) kosher salt
1 14- or 17-ounce package frozen puff pastry, thawed overnight ¼ cup sugar
in refrigerator 2lemons Ingredients
1 large egg yolk 1lb. jumbo shell-on shrimp, deveined  1 cup cubed butternut squash (½ inch
1 teaspoon sweet paprika, divided COCKTAIL SAUCE AND ASSEMBLY cubes)
¼ teaspoon cayenne pepper, divided 1cup chili sauce (preferably Heinz)  1 large or 2 medium garlic cloves
Kosher salt ¾tsp. finely grated lemon zest  1½ cups cooked chickpeas, drained and
Freshly ground black pepper 2Tbsp. fresh lemon juice rinsed
Steps 2Tbsp. prepared horseradish  ¼ cup tahini
1. Grate 6 oz. cheese on the medium holes of a box grater. Line 2 2tsp. freshly ground black pepper  3 tablespoons fresh lemon juice
baking sheets with parchment paper. Arrange racks in upper and ¾tsp. hot sauce (preferably Tabasco)  ½ teaspoon cumin
lower thirds of oven; preheat to 400°. Lemon wedges (for serving)  ½ teaspoon coriander
2 Dust work surface lightly with flour and unfold or unroll puff Preparation  ½ teaspoon cayenne, less if sensitive to
pastry on surface. 0Roll out lightly with a rolling pin to smooth SHRIMP spice
creases, then cut pastry in half crosswise. (If you’re using a brand Step 1 Scoop 8 cups ice into a large bowl; set aside.  ½ teaspoon sea salt, plus more for
of puff pastry that comes with 2 sheets instead of 1, just roll out Combine salt, sugar, and 6 cups water in a large sprinkling
each piece lightly but don’t cut.) saucepan. Cut lemons in half, squeeze juice into pot,  ¼ cup extra-virgin olive oil, plus more for
3. Mix 1 egg yolk and 1 tsp. water with pastry brush in a small and toss in lemon halves. Bring liquid to a boil, drizzling
bowl. Lightly brush egg wash across surface of 1 piece of pastry. stirring to dissolve salt and sugar, then remove pot  ¼ cup water, or as needed
4. Sprinkle half of grated cheese all over egg-washed surface in an from heat. Add shrimp and poach, uncovered, 3½  freshly ground black pepper
even layer. minutes. for topping & serving:
5. Using your fingertips and holding your hand at least 8" above Step 2 Immediately add reserved ice to saucepan to  ¼ cup POM POMS pomegranate arils
the surface, sprinkle ½ tsp. paprika, then ⅛ tsp. cayenne over rapidly chill the liquid and stop the cooking. Let  ¼ cup feta cheese
cheese. Season with salt (go easy if you’re already using a salty shrimp sit in ice bath 10 minutes. Drain, pat dry, and  2 tablespoons chopped parsley
cheese like Parm), then very generously season with black pepper. peel. Pat dry again. Cover and chill until ready to  2 tablespoons microgreens, optional
6. Place second sheet of puff pastry over top, aligning edges, and serve.  drizzle of olive oil
press gently to flatten. Lightly brush surface of second sheet with Step 3 Do Ahead: Shrimp can be poached and peeled  pita, crackers and/or veggies
more egg wash. 1 day ahead. Keep chilled. Instructions
7. Sprinkle with remaining cheese, paprika, and cayenne; season Step 4 Mix chili sauce, lemon zest, lemon juice, 1. Preheat the oven to 400°F and line a
with salt and pepper. horseradish, pepper, and hot sauce in a small bowl. baking sheet with parchment paper. Place the
Cover and chill until ready to serve. squash on the baking sheet and toss with a
Step 5 Serve shrimp on cracked ice with lemon drizzle of olive oil and a few pinches of salt
wedges and cocktail sauce alongside. and pepper. Wrap the garlic cloves in foil with
Step 6 Do Ahead: Sauce can be made up to 1 day a drizzle of olive oil and a pinch of salt and
ahead. Keep chilled. place on the baking sheet. Roast for 20 to 25
minutes, or until the squash is tender. Let cool
slightly.
2. In a food processor, combine the roasted
squash, roasted peeled garlic, chickpeas, tahini,
lemon juice, cumin, coriander, cayenne, and
sea salt.
3. With the blade running, drizzle in the olive
oil. Add water, as need, to blend to a smooth
consistency. Taste and adjust seasonings.
(Note: this is a bit spicy before you add the
olive oil - the olive oil tones down the spice.)
4. Scoop the hummus into a serving bowl and
top with pomegranate arils, feta, parsley,
microgreens, if using, and a drizzle of olive oil.
Serve with toasted pita, crackers, and/or
chopped veggies.

SPINACH AND FETA TARTE SOLEIL TATER TOTS

SPINACH ARTICHOKE DIP
3 medium russet potatoes (about 2 lb.), scrubbed
2 scallions, chopped
1 17.3-oz. package frozen puff pastry (2 sheets) ½ cup seasoned Italian breadcrumbs
2 10-oz. packages frozen spinach Ingredients ¼ cup heavy cream
2 scallions  3 cups small cauliflower florets, ¾-inch 1 tablespoon sour cream or plain yogurt
2 Tbsp. dill pieces 1 tablespoon unsalted butter, room temperature
2½ oz. Greek feta in brine (about ⅔ cup crumbled)  2 garlic cloves ½ teaspoon granulated garlic
2 garlic cloves  5 ounces fresh spinach ¼ teaspoon freshly ground black pepper
1 lemon 2 teaspoons kosher salt, plus more
 1 (14-ounce) can whole artichoke hearts,
1 tsp. kosher salt, plus more 2 tablespoons grated Parmesan, plus more
drained, patted dry, and chopped
¼ tsp. freshly ground black pepper, plus more 2 large eggs, beaten to blend
 ⅓ cup chopped scallions
All-purpose flour (for rolling) Vegetable oil (for frying; about 3 cups)
1 large egg  ½ cup whole milk Greek yogurt Preparation
Steps  1½ tablespoons extra-virgin olive
1. Ideally, you’ve defrosted your 1 17.3-oz. package frozen puff oil, more for brushing Step 1
pastry for at least 8 hours in the fridge. But if you haven’t, take the  Heaping ½ teaspoon Dijon mustard Preheat oven to 400°. Prick potatoes all over with a fork
2 rolled-up sheets out of the box and place on a parchment-lined  Scant 1 teaspoon sea salt and bake directly on oven rack until very soft when
baking sheet. Don’t unfold yet or they’ll crack. Set a timer for 10  ¾ cup white cheddar cheese squeezed, 60–75 minutes. Let cool slightly.
minutes, flipping rolled-up sheets halfway through. If, after 10  Pinches of red pepper flakes Step 2
minutes, they’re pliable enough, unfold, separate with a sheet of  Toasted baguette, for serving Cut potatoes in half and scoop flesh into a medium
parchment, and chill. If not, wait another 5 minutes. Puff pastry  Chopped parsley for garnish, optional bowl; discard skins. Mash, then mix in scallions,
goes from stiff to flabby and sticky in a matter of minutes, so you breadcrumbs, cream, sour cream, butter, granulated
want to be careful. garlic, pepper, 2 tsp. salt, and 2 Tbsp. Parmesan. Mix in
2.Cut one slit in 2 10-oz. packages frozen spinach. Place both Instructions eggs just until combined. Roll 1-tablespoon portions of
packages on a large, microwave-safe plate, then microwave until 1. Preheat the oven to 450°F and brush an 8- potato mixture into balls.
thawed, 8–10 minutes. (If you remembered to thaw your spinach in inch cast iron skillet lightly with olive oil. Step 3
the fridge, you can skip the microwaving step.) Open packages 2. Bring a large pot of salted water to a boil. Pour oil into a medium skillet to a depth of ½" and heat
carefully and drain in a fine-mesh sieve. Set aside until cool Add the cauliflower and garlic and boil until over medium heat until bubbles form immediately
enough to handle. the cauliflower is fork tender, about 8 when a little potato mixture is added. Working in
3.While spinach cools, finely chop 2 scallions and transfer to a minutes. Use a slotted spoon to scoop the batches, fry tots until deep golden brown, about 3
medium bowl. Finely chop 2 Tbsp. dill and add to bowl. cauliflower and the garlic into a blender, minutes per side. Drain on paper towels; season with
Crumble 2½ oz. Greek feta in brine into small pieces (no bigger reserving the pot of cooking water. salt. Serve with spicy mayonnaise.
than dried chickpeas) and add to bowl. Grate in 2 garlic 3. Set a bowl of ice water nearby. Add the
cloves and zest of 1 lemon. Season with 1 tsp. kosher salt and ¼ spinach to the boiling water and use a slotted
tsp. black pepper. spoon to immediately remove it (it’ll wilt
very quickly) and transfer to the ice water to
cool completely. Drain and squeeze excess
moisture from the spinach. Coarsely chop the
spinach and add it to a large bowl with the
artichokes and scallions.
4. Check to make sure that the cauliflower in
the blender has (mostly) cooled, then add the
yogurt, olive oil, mustard, and salt to the
blender and blend until creamy. Add this
mixture to the bowl with the spinach and
artichokes and stir to combine.
5. Spread the spinach mixture into the skillet
and top with the cheese and pinches of red
pepper flakes. Bake 15 to 18 minutes, or until
the cheese on top is browned and bubbling.
6. Garnish with parsley, if desired, and serve
with baguette slices.
7.

OYSTERS CASINO ANCHOVY AND SARDINE TOASTS WITH

RED LENTIL HUMMUS CHILE BUTTER
8
½-inch-thick small slices country-style bread
8–12 slices bacon Extra-virgin olive oil (for drizzling)
½ cup butter, divided ½ cup (1 stick) salted butter, room temperature
⅓ cup chopped green pepper 2 tablespoons finely chopped oil-packed Calabrian
Ingredients chiles
2 tablespoons chopped chives
4 tablespoons chopped parsley  1 cup dried red lentils 8 oil-packed anchovy fillets
24 oysters on the half shell  ¼ cup smooth tahini 1 4.4-ounce can sardines, drained, fillets cut in half
Rock salt  3 tablespoons fresh lemon juice 1 lemon, halved
Fresh lemon juice  2 tablespoons melted coconut oil 1 cup parsley leaves with tender stems
Preparation  2 garlic cloves Flaky sea salt (optional)
 ½ teaspoon grated fresh ginger Preparation
Step 1  ½ teaspoon cumin Step 1
Place strips of bacon in a cold skillet and cook them over low heat  ¼ teaspoon coriander Place a rack in upper third of oven; heat broiler. Cut or
just until fat is transparent. Remove from pan and cut each strip  ¼ teaspoon turmeric tear bread slices in half, then arrange on a rimmed
into 1" diamonds (you’ll need one piece of bacon to top each  ¼ teaspoon cardamom baking sheet. Brush or drizzle with oil (about 1 Tbsp.
oyster). Add 2 Tbsp. butter to the skillet and heat over medium.  ¼ teaspoon onion powder total). Broil until golden brown on top and just golden
Add green pepper and cook gently until barely soft. Transfer green  ¼ teaspoon cayenne underneath, about 3 minutes (watch carefully; each
pepper to a small bowl and mix with chives and parsley, then blend  ½ teaspoon sea salt broiler is different). Let cool 15 minutes (this will keep
thoroughly with remaining butter. butter from melting when you spread it on).
 freshly ground black pepper
Step 2 Step 2
 Water, if necessary, for consistency
Preheat oven to 450°. Arrange oysters on beds of rock salt (put Mix butter and chiles in a small bowl. Swipe some
rock salt in pie plates or in a long, shallow baking tin); dampen salt  Naan and/or cut vegetables, for serving butter evenly over each toast (you may have some left
slightly. Top each oyster with a spoonful of butter mixture, a piece over). Place an anchovy on 1 toast. Top remaining
of bacon, and a few drops of lemon juice. Bake until bacon is crisp Instructions toasts with sardines.
and oysters are thoroughly heated, 5–10 minute 1. Bring a medium pot of water to a boil and Step 3
add the lentils. Reduce to low and Squeeze juice from a lemon half into a small bowl. Add
simmer, covered, until tender, about 15 parsley, season with salt, if desired, and drizzle a little
minutes. oil over (it doesn’t need much). Toss well.
2. Drain and let cool for 10 to 15 minutes, Step 4
then transfer to a blender with the tahini, Scatter parsley salad over toasts and finely grate some
lemon juice, coconut oil, garlic, ginger, zest from remaining lemon half on top.
cumin, coriander, turmeric, cardamom, onion
powder, cayenne, salt, and several grinds of
pepper. Blend until creamy. If the mixture is
too thick, add water, 1 tablespoon at a time,
to blend into a creamy consistency. Taste and
adjust seasonings. Chill until ready to use.
3. Serve with naan or cut vegetables, as
desired.
BAKED CHEESY CAULIFLOWER DIP BLUE CHEESE AND BACON LETTUCE BOATS HAND SALAD WITH YOGURT-LEMON
DRESSING
 

6 ounces smoky bacon

⅔ cup whole-milk yogurt (not Greek) 10–12 servings
Ingredients 1 garlic clove, finely grated 2 cups plain full-fat yogurt
 3½ cups small cauliflower florets (¾-inch pieces) 2 teaspoons fresh lemon juice 1 garlic clove, grated
 2 small garlic cloves ½ teaspoon honey 1 tablespoon (or more) fresh lemon juice
 ½ cup whole milk Greek yogurt Kosher salt, freshly ground pepper 1 teaspoon kosher salt
 1½ tablespoons extra-virgin olive oil, more for 6 ounces blue cheese, crumbled, divided 1 teaspoon freshly ground black pepper
brushing 2 heads Little Gem lettuce or romaine hearts, 3 romaine hearts, leaves separated, trimmed
 Heaping ½ teaspoon Dijon mustard leaves separated Preparation
 Scant ½ teaspoon sea salt 2 tablespoons finely chopped chives Step 1
 ⅓ cup chopped scallions Lemon wedges (for serving) Whisk yogurt, garlic, lemon juice, salt, and pepper in a
 ¾ cup grated Roth Grand Cru Preparation small bowl; taste and adjust seasonings and lemon
 Pinches of red pepper flakes juice, if needed.
 Toasted or warmed baguette, crackers, and/or apple Step 1 Step 2
slices, for serving Real Talk: You can use any kind of lettuce that’s able Arrange romaine leaves in a bowl and serve with
 Chopped parsley for garnish, optional to hold some weight and can be cut to be handheld, yogurt-lemon dressing alongside for dipping.
Instructions like butter or iceberg—even kale or chard if that’s
1. Bring a large pot of salted water to a boil. Add the what you have on hand. Also: Thick-cut bacon is
cauliflower and garlic and boil until the cauliflower is fork particularly awesome here; just make sure it gets
tender, about 8 minutes. Use a slotted spoon to scoop ¾ of extra-crispy before serving.
the cauliflower and the garlic into a blender (set the Step 2
remaining florets aside). Let cool completely before Cook bacon in a medium saucepan over medium-low
adding the remaining ingredients to the blender. heat, turning often, until brown and crisp and fat is
Meanwhile, preheat the oven to 450°F and brush an 8-inch rendered, 8–10 minutes. Transfer to paper towels and
cast iron skillet lightly with olive oil. let cool (reserve rendered fat for another use, or
2. Add the yogurt, olive oil, mustard, and salt to the discard, though that’d be sad). Chop bacon and set
blender and blend until creamy. aside.
3. Spread the cauliflower mixture into the skillet and top Step 3
with half the scallions, half the reserved cauliflower Using a fork, mix yogurt, garlic, lemon juice, honey,
florets, the cheese, remaining cauliflower florets, and half of blue cheese in a medium bowl, mashing
remaining scallions, and pinches of red pepper flakes. away to break up cheese. Season with salt and pepper.
Bake 15 to 18 minutes, or until the cheese on top is Spoon 1–2 tsp. yogurt mixture into centers of lettuce
browned and bubbling. leaves, then top with evenly with bacon and remaining
4. Serve with baguette, crackers, and/or apple slices. cheese. Season with salt and pepper. Transfer lettuce
leaves to a fancy serving platter you thought you’d
never use and top with chives. Squeeze lemon wedges
over and serve.
VEGAN SEVEN LAYER DIP VEGETARIAN MEATBALLS WITH SOY-
HONEY GLAZE SUMMER ROLLS
 

1 lb. shiitake mushrooms, stemmed

Ingredients 3 Tbsp. vegetable oil, plus more for greasing
 1 (14-ounce) can refried beans, or 1¾ 1 15.5-oz. can chickpeas, rinsed Ingredients
cups homemade 1 small red chile, thinly sliced into rounds
 1 recipe Kale Guacamole or classic guacamole, ½ cup low-sodium soy sauce
pulsed in a food processor ¼ cup honey Basil Coconut Sauce
 1 cup halved cherry tomatoes 3 Tbsp. unseasoned rice vinegar, divided  ½ cup full-fat coconut milk
 ½ bunch scallions, diced 3 large eggs  ¼ cup basil
 ½ cup cilantro, chopped 1 2" piece ginger, peeled, finely grated  1 tablespoon cashew butter
 1 jalapeño, thinly sliced or diced, optional 2 garlic cloves, finely grated  1 tablespoon lime juice
 Tortilla Chips Preparation  1/4 jalapeño, optional
Cashew Cream Step 1  ½ clove garlic
 1 cup raw cashews Preheat oven to 350°. Working in 3 batches, pulse  ½ teaspoon fresh ginger
 ½ cup water mushrooms in a food processor until no pieces are  ¼ teaspoon sea salt
 2 tablespoons extra-virgin olive oil bigger than ¼". Transfer to a lightly oiled parchment-
 2 tablespoons lemon juice lined rimmed baking sheet. Wipe out and reserve food
 ½ teaspoon sea salt processor. For the summer rolls:
Spiced Quinoa Step 2  6 (28cm) spring roll rice wrappers*
 1½ cups cooked red quinoa Add chickpeas to sheet and toss to combine. Bake,  4 ounces cooked rice noodles, I used these
 1 garlic clove, minced tossing once halfway through, until chickpeas are  4 ounces extra-firm tofu, sliced into
 1 teaspoon chili powder slightly darkened and mushrooms have shrunk and are strips**
 1 teaspoon smoked paprika browned, 35–40 minutes. Let cool. Keep oven on.  1 ripe avocado, sliced
 ½ teaspoon cumin Step 3  2 ripe peaches or 1 ripe mango, sliced
 ½ tablespoon fresh lime juice Meanwhile, bring chile, soy sauce, honey, and 1 Tbsp.
 ½ watermelon radish, very thinly sliced,
 1 teaspoons extra-virgin olive oil vinegar to a boil in a small saucepan. Reduce heat to
optional
 ½ teaspoon sea salt medium-low and simmer, stirring frequently, until
 Fresh herbs: basil, Thai basil and/or mint
 ¼ teaspoon maple syrup slightly thickened and foamy on top, about 10
minutes. Let cool.  Pinches of sesame seeds
Instructions
Step 4  Tamari and sriracha, optional for serving
1. Make the Cashew Cream: In a blender, combine the
cashews, water, olive oil, lemon juice and sea salt and Pulse eggs, ginger, garlic, panko, chopped scallion
blend until creamy. Chill until ready to use. greens, ⅓ cup cilantro, and 3 Tbsp. oil in food Instructions
2. Make the Spiced Quinoa: In a medium bowl, mix processor until fully incorporated. Add chickpea- 1. Make the basil coconut sauce: In a food
together the quinoa, garlic, chili powder, smoked paprika, mushroom mixture and 1 tsp. salt and pulse until no processor, combine the coconut milk, basil,
cumin, lime juice, olive oil, sea salt, and maple syrup. pieces are bigger than ¼". Transfer chickpea mixture cashew butter, lime juice, chiles, garlic,
Chill until ready to use. to a large bowl and chill at least 25 minutes to firm up. ginger, and salt. Pulse until well combined.
3. In a serving tray that's 8x12 (or similar), layer the Season to taste.
refried beans, kale guacamole, cashew cream, and spiced 2. Assemble the summer rolls: Fill a shallow
quinoa. Top with the tomatoes, scallions, cilantro, more glass baking dish with 1-inch of warm water.
cashew cream and the jalapeños, if using. Serve with Submerge one rice paper in the warm water for
chips. 7 seconds and then lay the softened wrapper
on a clean, damp kitchen towel. Place desired
fillings into the center of the wrapper. Fold the
bottom of the wrapper over the filling and
gently tuck the filling under the wrapper. Fold
the sides over the filling. Then continue rolling
and tucking the rice paper to form a summer
roll. Repeat with the remaining rice papers.
3. Serve with the Basil Coconut Sauce for
dipping. Serve with tamari and sriracha on the
side, if desired.
SWEET POTATO POMEGRANATE CROSTINI VEGAN PIMENTO CHEESE DIP
TZATZIKI
   

Ingredients
Ingredients  1½ cups raw cashews
Ingredients  ½ cup water, more if needed to blend
 ½ cup finely grated cucumber
 1 medium sweet potato, chopped into small cubes  3 tablespoons fresh lemon juice
 Extra-virgin olive oil, for drizzling  1 cup thick whole milk Greek yogurt
 1 tablespoon lemon juice  2 teaspoons Dijon mustard
 Seasonings of your choice - pinches of aleppo pepper,  1 teaspoon sriracha
chili powder, etc.  ½ tablespoon extra-virgin olive oil
 2 tablespoons jarred pimento peppers,
 1 baguette, sliced  1 garlic clove, grated
more if desired
 ½ garlic clove  ¼ teaspoon sea salt  1 garlic clove
 Sunflower spread or ricotta (see note)  1 tablespoon chopped dill  ½ teaspoon smoked paprika
 ½ cup pomegranate seeds  1 tablespoon chopped mint, optional  ½ teaspoon salt
 cilantro leaves (optional)  Freshly ground black pepper
 Sea salt and freshly ground black pepper  1 teaspoon chopped chives, for garnish
Sunflower spread: Instructions
Serve with:
 1¼ cup hulled sunflower seeds, soaked for 6 to 8 1. Place the cucumber on a towel and gently
 Crackers
hours squeeze out a bit of the excess water.
 Sliced vegetables (radishes, celery, or
 1 cup fresh water 2. In a medium bowl, combine the
veggies of your choice)
 2 tablespoons white wine vinegar cucumber, yogurt, lemon juice, olive oil,
Instructions
 1 tablespoon lemon juice garlic, salt, dill, and mint, if using. Chill until
1. In a high speed blender, combine the
 ½ garlic clove ready to use.
cashews, water, lemon juice, Dijon mustard,
 ½ teaspoon salt sriracha, pimento peppers, garlic, smoked
Instructions paprika, salt and a generous pinch of pepper.
1. Make the sunflower spread: Drain and rinse the Blend until smooth, using the blender baton to
sunflower seeds. In a blender, combine the sunflower help keep the blade moving. If the mixture is
seeds, water, vinegar, lemon juice, garlic, and salt and too thick, gradually add more water until
blend until smooth. Chill until ready to use. smooth. Chill until ready to use.
2. Preheat the oven to 400°F and line 2 baking sheets 2. Garnish the dip with the chopped chives
with parchment paper. Place the sweet potato cubes on and serve with crackers, celery, and radishes
one and the baguette slices on the other, and drizzle both for dipping.
with olive oil. Sprinkle the sweet potatoes with pinches of
salt and pepper and toss. Roast the sweet potatoes for 35
minutes, or until golden. Toast the baguette for 10 to 12
minutes until crisp. Remove the baguette slices from the
oven and rub them with the cut side of ½ clove of garlic
while warm. Set aside.
3. Assemble the crostini with a slather of the sunflower
spread, some sweet potato cubes, a few pomegranate
seeds, and a few cilantro leaves, if desired. Season to taste
and finish with a drizzle of olive oil.

QUICK KIMCHI PANCAKE WINTER SQUASH AND ONION FLATBREAD CREAMY KIMCHI DIP
1 large egg 1 Tbsp. active dry yeast 2 cups kimchi (squeeze over the sink to get as much
1 Tbsp. kimchi brine from jar 4 cups all-purpose flour, plus more for surface moisture out as possible)
¼ cup soy sauce, divided 1 Tbsp. kosher salt, plus more 8 ounces cream cheese, room temperature
¾ cup plus 1 Tbsp. all-purpose flour ¾ cup plus 1 Tbsp. extra-virgin olive oil, divided, 8 ounces sour cream
1½ cups kimchi plus more for greasing and drizzling 1 tablespoon plus 1½ teaspoons low-sodium soy
4 scallions 2 delicata squash (about 2 lb. total) sauce
4 Tbsp. grapeseed or other neutral oil, divided 1 large onion, peeled, cut into thin rounds Kosher salt, freshly ground pepper
3 Tbsp. unseasoned rice or distilled white vinegar 3–4 sprigs thyme, leaves stripped Potato chips, pretzels, and/or sliced vegetables (for
Steps Freshly ground black pepper serving)
1.Crack 1 egg into a medium bowl. Add 1 Tbsp. kimchi brine, 1 ½ cup crumbled mild blue cheese (such as Danish
Tbsp. soy sauce, and ¼ cup water and whisk to combine. Blue or Cambozola)
2.Whisk in ¾ cup plus 1 Tbsp. flour. 2 cups arugula Steps
3.Coarsely chop 1½ cups kimchi, add to bowl, and stir to combine. 2 tsp. finely grated lemon zest 1.
4.Thiny slice 4 scallions on a diagonal. Add half to batter; reserve 1 Tbsp. fresh lemon juice Finely chop kimchi. Cut cream cheese into big pieces
remaining scallions for serving. Preparation and transfer to a medium bowl. Add sour cream a few
5.Heat 1 Tbsp. oil in a medium nonstick skillet over medium-high. Step 1 spoonfuls at a time and mash together with a spatula
Drop ¼-cupfulls of batter onto opposite sides of skillet (pancakes Combine yeast and 1½ cups warm water (about 110°) until combined. Stir in kimchi and soy sauce. Season
should be about 4" in diameter, so you’ll probably only be able to in the bowl of a stand mixer fitted with the dough with salt and 7–8 good grinds of pepper. Serve with
cook 2 at a time). hook. Let sit until foamy, about 10 minutes. chips, pretzels, and/or vegetables alongside.
6.Cook pancakes until golden brown on first side, 2–3 minutes, Step 2
then flip and cook until browned on second side, 2–3 minutes Add 4 cups flour and 1 Tbsp. salt to yeast mixture.
longer. Transfer to a wire rack and let cool. Repeat process in Mix on low speed until a slightly shaggy dough forms.
batches with remaining batter and oil; you should have 8 pancakes. Pour in ½ cup oil and mix on low to incorporate.
Increase speed to medium and mix until a uniform
dough forms, about 6 minutes. Transfer dough to a
lightly oiled large bowl and cover loosely with a
kitchen towel or plastic wrap. Chill dough until
doubled in size, about 18 hours.
Step 3
Let dough come to room temperature, about 1 hour.